SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
PAN-ROASTED ROOT VEGETABLES
Provided by Sam Sifton
Categories easy, weekday, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
- Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
- When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 26 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 756 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
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